The oven does most of the work in this fantastic courgette and corn skillet bake. Serve with a simple green salad and you’ve got dinner sorted. Use a thin tea towel or new dish cloth to squeeze the liquid from courgettes. Don't waste it either, add to stews, gravy or stocks.

1. Heat oven to 180°C.

2. In a medium-sized ovenproof pan (no plastic handle!) sauté the onion in some of the oil until softened.

3. In a large bowl, lightly whisk the eggs. Squeeze the liquid from the grated courgettes (this makes for a crispy-skinned cake) and add to the eggs, along with cheeses, corn, herbs and seasoning. Stir in the sautéed onions.

4. Add the remaining oil to the pan, then slowly pour or spoon in the courgette mix. Bake for 40 minutes or until set and golden brown. Set aside for 10 min to settle and cool slightly.

5. Serve with a dollop of crème fraîche, sour cream or yoghurt and more fresh herbs.

Enjoy!